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“Key Lime Cheesecake with Spongecake Crust”
2hrs 10mins
1 cheesecake

Ingredients Nutrition


  1. Preheat oven to 350, and generously butter a 9-inch springform pan. Sift cake flour, baking flour, and salt together in a medium sized bowl and set aside.
  2. Beat the egg yolks together in a large bowl on high for 3 minutes. Then with mixer still running, gradually add the 1/3 C sugar and continue beating until thick, light yellow ribbons form in the bowl, about 5 minutes. Beat in the vanilla and lemon extracts.
  3. Sift the flour mixture over the batter and stir in by hand until no more white flecks appear. Then blend in butter.
  4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining 2 tablespoons of sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks but not be dry) Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain).
  5. Gently spoon the batter into the pan. Bake the cake until just the center of cake springs back when lightly touched, only about 10 minutes. Cake should not be brown on top. Let cool in pan on wire rack while you continue with the cheesecake filling.
  6. For Cheesecake filling: Place 8 oz cream cheese, 1/3 C sugar and the corn starch in a large mixing bowl. Beat with electric mixer until creamy, about 3 minutes, then beat in remaining cream cheese, 8 oz at a time.
  7. Increase mixer speed to high and beat in remaining 1 1/3 C sugar, then beat in the vanilla. Blend in the eggs, beating the batter well after each one. Blend in key lime juice. Blend in the heavy cream by hand just until blended. Be careful not to overmix the batter.
  8. Gently spoon the filing on top of the baked sponge cake layer. Place the springform pan in a large, shallow pan containing hot water that comes about 1 inch up the side of the pan. Bake the cheesecake until the center barely jiggles about 90 minutes.
  9. Cool the cake on a wire rack for an hour then cover in plastic wrap and refridgerate until completely cold.
  10. *omit the Key Lime juice for plain cheesecake.

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